Chicken Satay Stir Fry with Orange-Scented Jasmine Rice
Felicia Williams
ingredients
Rice- 3 3/4 cups water
- Grated zest of 2 oranges
- 2 cups jasmine rice
- 2 tablespoons canola oil
- 1 1/2 pounds boneless skinless chicken breast, sliced into bite size pieces
- 3 cloves garlic, crushed
- 1 medium onion, sliced
- 1 red bell pepper, seeded, quartered, and sliced
- 1 cup shredded carrots
- 6 scallions, cut on an angle into 2 inch pieces
- 1 cup snow peas
- 1/4 cup chunky peanut butter
- 3 tablespoons tamari (dark soy sauce)
- 3 tablespoons honey
- 1 inch ginger root, peeled and minced
- 1 clove garlic, crushed
- 1 teaspoon crushed red pepper flakes
- Juice of 1/2 orange
- 1/4 cup chopped peanuts
directions
- 1
1. Make the rice: Heat the water with orange zest to boiling, Add rice and return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
- 2
2. Make the stir fry: Heat a large nonstick skillet over high heat. Add chicken, garlic, and onion, stir fry 3 minutes. Add remaining veggies and stri fry 5 minutes more.
- 3
3. Make the sauce: Heat all sauce ingredients together in a small pot over low heat, stirring until all ingredients are combined.
- 4
4. Transfer stir fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle with chopped nuts. Serve with jasmine rice.
Source: Felicia Williams
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews